How to make Khoa and Swiss Cheese?

Khoa

Swiss Cheese

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Milk

Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water

1.2.1 Fermentation Agent

Not Applicable

Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus

1.3 Things you need

Pan

Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk

1.4 Time Duration

1.4.1 Preparation Time

1 hour

3- 4 hours

1.4.2 Cooking Time

Unknown

1.4.3 Aging time

Not Available

2 - 4 weeks

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

180.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

Up to 3 days

1 Month

How is Khoa and Swiss Cheese made?

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